KR20160011992A

KR20160011992A - Red ginseng starch vermicelli

Info

Publication number: KR20160011992A
Application number: KR1020140093413A
Authority: KR
Inventors: 김미경; 구본건
Original assignee: 주식회사 솔로테크
Priority date: 2014-07-23
Filing date: 2014-07-23
Publication date: 2016-02-02

Abstract

The present invention relates to red ginseng starch vermicelli. More specifically, in order to provide effective taste and nutrition of red ginseng by containing red ginseng in starch, the red ginseng starch vermicelli is manufactured by adding 0.1-5.0 wt% of red ginseng with respect to 100 wt% of starch, mixing the same with water and stirring the mixture to make dough, and injecting the dough into an extruder to be molded into noodles.

Description

Red ginseng starch vermicelli}

The present invention relates to red ginseng powder, and more particularly to a well-being ginseng powder which contains red ginseng in starch to provide the taste of red ginseng and effective nutrients.

In general, it is also called "胡麵," a dried noodle made mainly of starch such as mung bean, potato, sweet potato, and tapioca, and is used as a food ingredient by boiling water and rinsing. This face is tasty, and the texture is chewy and elastic, so it is widely used for a variety of dishes such as hot water, hotpot, and soup.

A brief description of the production process of the above-mentioned bean paste is as follows. A starch paste (acidity of pH 3 to 4) is added to starch, and a starch paste prepared in advance is put into a mixer, kneaded and put into a hole Pass it through and pull out the cotton. Then, the molded noodles are hydrolyzed in hot water, cooled in cold water, aged at a certain temperature, aged by cryogenic freezing, thawed to cool again, and then dried.

Hereinafter, a description will be made of conventional prior art related to the above-mentioned aspects (Patent Literature 1), domestic patent application 10-1995-0012432 (1995.05.18) to domestic patent application 10-1996-0076523 (December 30, 1996) Patent Application No. 10-2012-0137177 (issued on November 29, 2012), and the like will be easily understood with reference thereto. However, according to the above-described prior art, when cooked together with oily meat such as pork or beef, the fermented milk absorbs fat (oil), hinders digestion, and becomes uncomfortable and harmful to the body.

1. Domestic Patent Application No. 10-1995-0012432 (1995.05.18) 2. Korean Patent Application No. 10-1996-0076523 (December 30, 1996) 3. Domestic Patent Application No. 10-2012-0137177 (November 29, 2012)

The object of the present invention is to provide red ginseng vermicelli, which is very beneficial to health and can provide excellent nutrients of red ginseng which is rich in red ginseng-specific taste and saponin-containing ingredient by containing red gins in the main ingredient of the present invention.

The present invention is characterized in that a dough obtained by adding 0.1 to 5.0% by weight of red ginseng to 100% by weight of starch and mixed with water is put into an extruder and formed into a noodle.

The present invention relates to a method for producing red ginseng, which is effective for injecting red ginseng into starch, which is the main raw material of the present invention, and enjoying the efficacy and taste of red ginseng rich in saponin component, and being excellent in physical health, excellent immunity Lt; / RTI > On the other hand, when the above-mentioned red ginseng paste is put into a soup, hotpot, and hot food, and cooked together with meat (pork, beef, etc.), the smell caused by saponin ingredient is eliminated to eliminate the rejection feeling of some classes that do not like red ginseng It is also very good as a healthy food.

The red ginseng of the present invention is characterized in that 0.1 to 5.0% by weight of red ginseng is added to 100% by weight of starch, and the dough mixed with water is added to an extruder and formed into a noodle.

The red ginseng paste of the present invention is prepared by putting red ginseng into starch, which is a main raw material such as potato starch, sweet potato starch, corn starch, mung bean starch, tapioca starch, etc. and adding water little by little. At this time, it is preferable to add alum to adjust the acidity (pH 3-4) of the starch dough with water.

The red ginseng is selected from the red ginseng powder and red ginseng powder. The red ginseng stock solution should be uniformly impregnated in the dough with water. It is preferable that the red ginseng powder is put into starch, and evenly mixed before kneading, then water is poured and kneaded.

Thereafter, after the dough is sufficiently mixed, the dough is extracted through a dipping process in which the noodles are pulled out. Then, the dough is subjected to a hydroentangling process, which is followed by a cooling and freezing process, a defrosting process and a drying process, Is completed. This finished surface is packaged and distributed and supplied, so it is easy to store and handle.

The red ginseng paste is made with red ginseng taste and effective ingredient as it is, so it is very good for the health of the body, and it also stimulates the texture while being chewy, chewy, reddish incense and light brown color of red ginseng.

As is widely known, red ginseng contains various saponin components and produces new physiologically active ingredients. It is also used for the restoration, nourishment and antioxidation, antioxidant and anticancer effects, fatigue and stress relief, improvement of blood circulation, It has various effects such as strengthening of immunity, prevention of osteoporosis, treatment of anemia, treatment of male infertility, improvement of hypertension and diabetes, and elimination of hangover, and it helps improve the eating habits that are familiar with modern instant foods.

Claims

In the face of red ginseng,
And 0.1 to 5.0 wt% of red ginseng is added to 100 wt% of starch, and the dough mixed with water is added to an extruder and molded into noodles.